4scoopsChocolate UMP,or similar Whey-Casein Protein Powder
¼cupUnsweetened baking cocoa
¼cupcoconut flourI’ve also used unblanched almond flour with success
¼cupbaking Truvia or Stevia
1cupof egg whiteseasiest to buy them in the carton
3½cupsmashed cooked sweet potato cooled,equals about 3-4 medium sized sweet potatoes
4ouncesnatural unsweetened applesauce
Preheat oven to 350 degrees.
Spray two 12-cup muffin pans with canola or olive oil. If you decide to do muffin liners they must be the foil ones or your muffins will stick terribly. I would also spray the inside of the foil muffin liners.
Mix all of the dry ingredients together in a medium sized bowl and stir well with a whisk
In a separate larger bowl mix all of the wet ingredients together with the whisk
Pour the dry ingredients into the larger bowl of wet ingredients and mix with a wooden spoon. Careful not to over mix. The batter should be brownie-like in consistency.
Scoop mixture into the prepared muffin tins about ¾ full.
Bake for 30-35 minutes until an inserted toothpick comes out clean
Cool the muffins COMPLETELY before removing from pan while trying to resist eating the tops off.
Transfer to a cooling rack and let them cool completely before storing.
• Choose the darker sweet potatoes or “Garnet Yams” for a darker more chocolate like appearance
• Cook sweet potatoes in the oven at 425 degrees for about 30-45 minutes (depending on size). Till a fork can puncture through completely